Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoked Salmon Filet with Herb Paste

Jerry and EllenJerry and Ellen Posts: 1
edited 2:44PM in Seafood
Ingredients
• 2 lb Center cut salmon fillet, skin on
• 2 Tbs Finely minced chives
• 2 Tbs Finely minced tarragon
• 2 Tbs Minced shallots
• 1 Tbs Freshly squeezed lemon juice
• 2 Tbs Sour cream
• 1 Pinch Salt
• Freshly ground black pepper to taste

InstructionsIn a bowl, combine all of the ingredients to form a thick paste. Using a brush, cover the surface of the salmon liberally with the paste. Cover loosely and refrigerate until ready to smoke, up to 4 hours in advance of egging.Heat the Egg to 300 degrees.
Add handful of alder chips (which are soaked in water for 20-30 minutes).
Put the fillet straight on the grid or on a fish rack. (We use a metal pizza pan with holes in it).
Smoke for 30 minutes,until salmon is flaky.NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.